| | Directions | | Spread crescent rolls on cookie sheet to make a crust. Bake at 350° for 10-12 minutes. Mix sour cream, cream cheese and dressing mix in bowl. After crescent rolls cool, spread mixture on crust. Top with vegetables, cheese and bacon. Refrigerate at least 1 hour before serving. |
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| Ingredients | | - |  | 2 cans crescent rolls (8 ounce cans) |
| - | | 1 package sour cream (8 ounce pkg) |
| - | | 1 package cream cheese (8 ounce pkg) |
| - | | 1 package Hidden Valley ranch dressing mix (4 ounce pkg) |
| - | | 4 cups chopped vegetables (whatever you like) |
| - | | 1 cup cheddar cheese |
| - | | 1/2 cup bacon, cooked |
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